Easy Thai Veggie Spring Roll Recipe with Peanut-Lime Dip!

Name: Easy Thai Veggie Spring Roll Recipe with Peanut-Lime Dip!
Total time: 35 min
Ingredients: Rice paper wrappers (spring roll skins): 8 (22 cm diameter); Cooked shrimp, peeled and deveined: 1/2 pound (225g); Vermicelli rice noodles, cooked according to package directions: 4 ounces (115g); Carrot, julienned: 1 medium; Cucumber, seeded and julienned: 1/2 medium; Fresh mint leaves: 1/4 cup, packed; Fresh cilantro leaves: 1/4 cup, packed; Fresh basil leaves (Thai basil preferred): 1/4 cup, packed; Lettuce leaves (e.g., butter lettuce or romaine), washed and dried: 6-8 large leaves; Peanut butter, smooth: 1/4 cup (60 ml); Lime juice, freshly squeezed: 2 tablespoons (30 ml); Soy sauce (low sodium): 2 tablespoons (30 ml); Honey or maple syrup: 1 tablespoon (15 ml); Rice vinegar: 1 tablespoon (15 ml); Sesame oil: 1 teaspoon (5 ml); Garlic, minced: 1 clove; Fresh ginger, grated: 1/2 teaspoon; Red pepper flakes (optional): 1/4 teaspoon, or to taste; Water: 2-3 tablespoons, or as needed to thin the sauce

hellorecipes.net

Fancy a fresh spring roll recipe? These Thai-inspired veggie spring rolls are packed with flavor and dipped in a zingy peanut-lime sauce! Ready in 35 minutes.

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Ingredients

Rice paper wrappers (spring roll skins): 8 (22 cm diameter)
Cooked shrimp, peeled and deveined: 1/2 pound (225g)
Vermicelli rice noodles, cooked according to package directions: 4 ounces (115g)
Carrot, julienned: 1 medium
Cucumber, seeded and julienned: 1/2 medium
Fresh mint leaves: 1/4 cup, packed
Fresh cilantro leaves: 1/4 cup, packed
Fresh basil leaves (Thai basil preferred): 1/4 cup, packed
Lettuce leaves (e.g., butter lettuce or romaine), washed and dried: 6-8 large leaves
Peanut butter, smooth: 1/4 cup (60 ml)
Lime juice, freshly squeezed: 2 tablespoons (30 ml)
Soy sauce (low sodium): 2 tablespoons (30 ml)
Honey or maple syrup: 1 tablespoon (15 ml)
Rice vinegar: 1 tablespoon (15 ml)
Sesame oil: 1 teaspoon (5 ml)
Garlic, minced: 1 clove
Fresh ginger, grated: 1/2 teaspoon
Red pepper flakes (optional): 1/4 teaspoon, or to taste
Water: 2-3 tablespoons, or as needed to thin the sauce